Raspberry & Lemon Polenta Cake Recipe
Raspberry & lemon polenta cake is a Polenta cake recipe for 8 people, takes only 30 mins; recipe has butter, caster sugar and egg.
Ingredients
- Butter: 225g very soft butter
- Caster Sugar: 225g caster sugar, plus 1 tbsp
- Egg: 4 eggs, beaten
- Polenta: 175g fine polenta
- Plain Flour: 50g plain flour
- Baking Powder: 1 1/2 tsp baking powder
- Vanilla Extract: 1/2 tsp vanilla extract
- Lemon: finely grated zest of 1 1/2 lemons
- Raspberry: 200g frozen raspberry, left frozen
- Icing Sugar: icing sugar, or more to taste (optional)
- Soft Cheese: 100g soft cheese at room temperature (we used Philadelphia)
- Double Cream: 142ml tub double cream
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